1880 Korean recipes. Page 78 of 79. Compare ingredients and cooking times. Korean Vegetable Fried Rice.
Carrot gets a one-minute head start before the onion, zucchini, bell pepper and corn follow. The order goes by how long each vegetable takes to cook, not by how much water it holds. Everything is cut to about 5 mm so it spreads evenly through the rice, and the corn kernels give little bursts of sweetness.
People in Korea still say that eating a bowl on New Year's Day adds a year to your age. In the hot broth the oval slices of rice cake loosen on the surface, giving the soup a little body, while the centers stay dense and chewy. This version simmers bite-sized beef straight in water instead of starting from bone stock, for a lighter broth.
The spinach is dressed with sesame oil and salt, the carrot is cut into strips and sauteed, and the burdock is braised in soy sauce, then all three are rolled with pickled radish and thin egg strips. Each filling is seasoned on its own, so the colors stay separate and sharp when the roll is sliced.
Stir-frying the beef and burdock in sesame oil before any water goes in gives the broth a toasted aroma and a light brown tint. Even after a long simmer the burdock never goes fully soft and keeps some chew. A short soak in cold water after slicing limits browning and astringency.
Potato, zucchini, carrot and shiitake are minced very fine and toasted in sesame oil with the soaked rice, then simmered in water over low heat for 30 minutes. A little soup soy sauce and salt at the end leave room for the sweetness the vegetables give off. By the time it is done, the potato is soft enough to mash along with the rice.
Doenjang stirred into rice-rinsing water gives this soup a softer, rounder broth. The tough outer napa leaves (ugeoji) simmer until they hang limp from a spoon, and a little cheongyang chili at the end leaves a sharp kick.
Eaten at Jeongwol Daeboreum, the first full moon of the lunar year, yakbap sits closer to a sweet snack than a side of rice. Glutinous rice goes through the steamer twice: once plain, then again after it has been tossed with a warm syrup of soy sauce, honey, sesame oil, and cinnamon. That second steaming turns every grain glossy brown and chewy, with jujubes, chestnuts, and pine nuts tucked throughout.
Napa outer leaves (ugeoji) tossed with doenjang go into the broth from boiled beef brisket along with soybean sprouts, and the brisket itself is torn along the grain and returned to the pot. A little chili flake brings mild heat over the doenjang, and the heat goes off while the sprouts still crunch.
Baked in a muffin tin, yakbap comes out in pieces you can pick up one at a time. The soaked glutinous rice sits in soy sauce, dark brown sugar, honey and sesame oil for 20 minutes before going into the cups with diced chestnuts and slivered jujubes. Pine nuts on top toast in the 180°C oven along with them.
The broth is a ruddy brown, nutty from doenjang and spicy from chili flakes. The outer cabbage leaves (ugeoji) soak it up the longer they simmer, so each soft spoonful of greens comes up full of seasoned broth.
Only honey sweetens this yaksik and no caramel goes in, so it stays lighter than the deep brown versions, with each glutinous rice grain still visible around the jujubes and chestnuts. Cinnamon and sesame oil carry the aroma, and soy sauce leaves a savory note between the sweet bites. The rice is steamed plain until no hard core remains, seasoned in a bowl, then steamed again, so set aside most of a day counting the 5-hour soak.
Three and a half hours over low heat turn the skin and tendons of beef trotters springy and gelatinous, and the broth comes out milky white. Salt is the seasoning, and some people dip each bite in a little salted shrimp or hot mustard.
To match the sourness of yeolmu kimchi (young radish greens), the gochujang sauce is first loosened with vinegar and maesil, a green plum syrup. Barley rice is topped in sections with the kimchi, cucumber and lettuce plus halved boiled eggs, and the sauce goes in only right before eating, half of it first.
Simmering the whole rockfish, bones and all, gives the broth a body that fillets alone cannot. Its many fine bones call for care at the table, but they are also where the broth gets its flavor.
Raw salmon and avocado alternate over warm rice, dressed with soy sauce, mirin, and sesame oil: half the sauce coats the salmon for a short rest in the fridge, and the rest is drizzled over the rice. Buy salmon sold for raw eating and kept refrigerated. Smell and appearance alone do not tell you it is safe raw. Keep it chilled until you cut it, and use a clean knife and board. Neither the warm rice nor the soy sauce cooks the fish, and the unheated mirin keeps its alcohol. The bowl is best eaten right away, before a long marinade toughens the flesh and the warm rice changes its texture.
Meatballs of ground beef and tofu simmer in anchovy broth, and when they fail, it is usually the mixture's fault. Tofu that still holds water, or a ball with a cracked surface, tends to fall apart in the pot. The tofu gets squeezed hard, and each ball is pressed smooth wherever it splits.
A whole salmon fillet cooks right on top of the soaked rice, and only after resting is it broken into big flakes and folded through. The finish is soy sauce, a knob of butter, and lemon juice, which makes the rice rich and savory with a bright edge. Thick fillets can still be underdone at the center when the rice is ready. A thermometer reading of 63°C at the thickest point is the signal to stop.
Chewy beef tripe, soft blood curd and soybean sprouts share a doenjang-seasoned bone broth, and the bowl is heavy with them. The green onion and chili oil wait until after the 20-minute simmer, leaving the red oil floating on top.
The rice itself stays unseasoned, and a simple soy and sesame oil sauce comes on the side, mixed into each bowl a little at a time to keep it from getting too salty. Thin lotus root slices steam on top of the rice instead of being stirred in. They stay whole, turn translucent at the edges, and keep a light crunch.
No stock is made for this soup. Sliced Korean radish simmers in plain water for six minutes, then the clams go in, and the salty juice they release as their shells open is what flavors the broth. The young radish greens (yeolmu) get only the last three minutes and reach the bowl with their stems still crisp.
The chicken flavor comes in twice: breast meat poached separately with green onion and ginger, then shredded, and a full pot of chicken stock as the cooking liquid. Lotus root is minced only a little larger than the rice grains, enough to give a slight bite inside the smooth porridge without feeling like separate chunks.
Simmered in doenjang broth, summer young radish greens (yeolmu) see their stems lose the raw, grassy taste and turn tender. Rice-rinsing water makes the broth smoother than plain water would, and a small amount of chili flakes adds a mild warmth under the soybean paste.
Perilla oil is the only source of aroma. Shiitake, carrot, the rice and the lotus root are all sautéed in it before cooking, so the grains come out glossy, with thin slices of lotus root staying crisp throughout.
Instead of being cut, the soft tofu is scooped in with a spoon, and it floats among the shrimp in large, tender pieces. Soup soy sauce is held back to keep the anchovy-kelp broth pale, and salt makes up the rest of the seasoning.